Cinnamon Rolls
Cinnamon rolls that will always get you a compliment
Is Baking Cooking?
Bake away
I learned today that cinnamon rolls increase charitability among people when at donation events. I’m not going to site the study, but at your next charity event, make some cinnamon rolls and watch the money pour in - but for charity. I think you should always give with a well-intentioned mindset and not expect anything in return. Especially when it comes to cinnamon rolls!
I’ve been struggling with this concept for some time now: is baking cooking or is baking just baking? One requires precise measurements whereas the other also for freestyling to make great recipes. Both do take time and yield some pretty taste results as well, so are they really that different? I personally was never a fan of baking until last year honestly, but there is something about the process of baking that is just mesmerizing. Maybe this recipe will inspire you to bake something soon.
My friends seemed to like the cinnamon rolls, so maybe we have the potential to add baking to my skills. I mean, if I can knead dough by hand, there’s probably no recipe I can’t do at this point (except cookies…those are hard for me). Baking goals aside, let’s get into some tips.
The favorite thing I learned about making cinnamon rolls is the difference between instant/quick-rising yeast and regular yeast. I’ve used instant each time I’ve made cinnamon rolls and I don’t have a reason not to anymore. If try something different, let me know!
Orange Zest: Yes, you heard it right. Why make a regular cream cheese icing when you can add a bit of brightness to an already decadent dish. It balances out the creaminess of the icing and blends well with the cinnamon/brown sugar.
Brown Butter: There’s something unexplainable about brown butter. Why does it make every dessert taste that much better? Are the brown bits the secret? Why don’t they sell it in stores? So many questions, but I know one thing: brown butter is AMAZING.
Warm Milk: Did you know yeast is alive? Well, it’s a living organism so technically it is alive. So if you add yeast to milk that is too warm, it kills it and your dough won’t rise, resulting in cinnamon rolls that aren’t that fluffy. It is not the end of the world if you kill the yeast (please try not to tho)
Ready to cook?
The Recipe
Prep your ingredients:
The Dough
¾ cup (180 ml) warm milk (whole milk preferred) (110°F or 43°C)
2 ¼ teaspoons (7 grams) quick-rise or active yeast (equivalent to a 1/4-ounce package of yeast)
¼ cup (50 grams) granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup (60 grams) melted brown butter (salted or unsalted)
3 cups (360 grams) bread flour, plus more for dusting
3/4 teaspoon (4.5 grams) salt
The Filling
2/3 cup (130 grams) dark brown sugar (light brown sugar also works)
1 ½ tablespoons (13.5 grams) ground cinnamon
¼ cup (60 grams) butter, softened
Cream Cheese Frosting:
4 oz (113 grams) cream cheese, softened
3 tablespoons (42 grams) butter, softened
¾ cup (90 grams) powdered sugar
½ teaspoon vanilla extract
Zest of a quarter, normal-sized orange
How to cook:
The Recipe
Gently warm up the milk between 105 to 110°F, which usually takes 40-45 seconds in the microwave.
Pour the milk into the electric mixer bowl, sprinkle in the yeast, and add sugar, egg, egg yolk, and melted butter. Give it a thorough mix, then stir in the flour and salt with a wooden spoon until you've got a dough forming. If you're rocking the stand mixer, attach the dough hook and knead on medium speed for a solid 8 minutes. If not, roll up your sleeves and knead by hand for 8-10 minutes on a well-floured surface.
Transfer that dough ball to a well-oiled bowl, cover it with plastic wrap and a warm towel, and let it rise for 1 to 1.5 hours until it's doubled. Keep an eye on it, as the timing might shift depending on your home's humidity and temperature.
Once that dough has doubled its size, move it to a floured surface and roll it out into a 14x9-inch rectangle.
Spread softened butter all over, leaving a ¼ inch margin on one side. In a small bowl, blend brown sugar and cinnamon, sprinkle that mix over the butter, and use your hands to pat it in.
Roll that dough up tightly, starting from the 9-inch side, and place it seam side down, ensuring those edges are sealed. You might need to trim about an inch off the ends for the perfect cinnamon sugar distribution. Cut it into 1-inch sections with a serrated knife or floss – you should get 9 pieces.
Pop those rolls into a greased 9x9-inch baking pan or a round 9-inch cake pan. It's a good call to line it with parchment paper too, just in case the filling decides to spill out. Cover it with plastic wrap and a warm towel, and let it rise again for 30-45 minutes.
Preheat the oven to 350°F. Lose the plastic wrap and towel, and bake those rolls for 20-25 minutes until they're slightly golden brown. We're aiming for a touch of underbaking to keep that middle soft. Let them chill for 5-10 minutes before frosting them.
Throw cream cheese, butter, powdered sugar, orange zest, and vanilla extract into the electric mixer bowl. Beat it until it's smooth and fluffy. Spread that over the cinnamon rolls and serve them up immediately. Enjoy!
